Couscous with Arugula and Balsamic Tomatoes |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 75 |
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Ingredients:
2 tablespoons extra-virgin olive oil plus 1/2 cup |
1 1/2 cup fine diced yellow onion |
3 tablespoons minced garlic |
6 cups chicken stock |
1 tablespoon salt, plus more for seasoning |
1 teaspoon white pepper, plus more for seasoning |
1 1/2 cup diced dried apricot |
6 cups moroccan couscous |
3 cups chopped seedless kalamata olives |
12 ounces pine nuts, toasted |
1 cup snipped chives |
3 cups feta cheese |
8 whole roma tomatoes |
1/2 cup balsamic vinegar |
1 pound baby arugula, for garnish |
Directions:
1. In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.
2. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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